Cookbook - Kean Miller LLP

Transcription

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Please accept this recipe book from
the Kean Miller Families’ kitchens as
a token of our appreciation for your
friendship and support. We hope
that you and your family will enjoy
our “Taste of Louisiana” and we look
forward to seeing you in Baton Rouge,
Lake Charles, New Orleans,
or Plaquemine.
Thanks and best wishes to you
and your loved ones!
2004
Illustrations by Liza Caldwell
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Table of Contents
Beverages
Baton Rouge Bloody Mary Mix ....................................... 8
Charles S. McCowan, Jr.
Diet Sour ............................................................................ 8
Charles S. McCowan, Jr.
Old Fashioneds ................................................................. 8
Gary Bezet and Bill Jarman
My Grandmother’s Egg Nog ............................................ 9
Louise V. White
Mocha Party Punch ........................................................... 9
Dean P. Cazenave
Catherine’s Whiskey Snowballs ................................... 1 0
Amy D. Berret
Subpoena Coladas
K/M Team ................................................................. 1 0
Appetizers
Frank’s Artichoke Squares ............................................ 1 2
Gordon D. Polozola
Baked Garlic-Stuffed Antipasto Bread ....................... 1 2
A. Edward Hardin, Jr.
Stuffed Mushrooms ....................................................... 1 3
Linda S. Akchin
Black Bean and Corn Salsa ......................................... 1 3
Shannan S. Rieger
Jalapeño, Cheese & Sausage Dip .............................. 1 4
Theresa R. Hagen
Mexican Corn Dip ........................................................... 1 4
Scott D. Johnson
Holiday Cheese Ball ...................................................... 1 5
M. Dwayne Johnson
“Miss” Rae’s Liver Paté ................................................. 1 5
Mathile W. Abramson
Crabmeat Mornay .......................................................... 1 6
Linda Perez Clark
Crawfish Dip .................................................................... 1 6
Bradley C. Myers
Shrimp Remoulade Hors d’oeuvres ............................ 1 7
Vance A. Gibbs
Bruschetta con Pomodori ............................................. 1 7
Leonard L. Kilgore, III
Bruschetta con Funghi .................................................. 1 7
Crostini ............................................................................. 1 8
John’s Tex-Mex Salsa ..................................................... 1 8
John E. Heinrich
New York Potato K’nishes ............................................. 1 9
John F. Jakuback
Soups, Stews & Gumbos
Smoked Turkey and Andouille Sausage Gumbo ...... 2 2
Gary A. Bezet and G. William Jarman
Shrimp & Corn Soup ..................................................... 2 3
Russel O. Primeaux
Aunt Carole’s Crab and Broccoli Soup ....................... 2 3
Barrye Panepinto Miyagi
Ron & Melissa’s Crawfish and Corn Soup ................. 2 4
Melissa A. Hemmans
Duck and Andouille Sausage Gumbo ........................ 2 4
Mark D. Mese
Crawfish Stew ................................................................. 2 5
Terrence D. McCay
Hazel’s Seafood Gumbo ............................................... 2 5
G. Blane Clark, Jr.
Mo’s Beer Chili ............................................................... 2 6
Maureen N. Harbourt
Salads and Pastas
Curried Rice &
Artichoke Salad ........................................................ 2 8
Belinda B. Clary
Mandarin Orange Salad ................................................ 2 8
Gordon D. Polozola
Corn, Cucumber and Black Bean Salad .................... 2 9
Michael C. Garrard
Chicken Salad ................................................................ 2 9
Robert E. Dille
Vegetable Salad ............................................................. 3 0
Aileen Johnson
Gorgonzola Salad ........................................................... 3 0
Jeffrey N. Boudreaux
Red and Green Leaf Salad with
Balsamic Vinaigrette ............................................... 3 1
Kevin C. Curry
Chicken Vegetable Pasta Salad .................................. 3 1
Ben R. Miller, Jr.
Southwest Chicken Pasta Salad ................................. 3 2
Todd A. Rossi
Mediterranean Pasta ..................................................... 3 2
Uma M. Subramanian
Macaroni Italiano ........................................................... 3 3
Bradley C. Myers
Spicy Vodka Pasta ......................................................... 3 3
Robert E. Dille
Shrimp Spaghetti ........................................................... 3 4
Troy J. Charpentier
Pasta Alfredo .................................................................. 3 4
Jennifer Jones Thomas
Vegetables
Carrot Soufflé .................................................................. 3 6
Ben R. Miller, Jr.
Baked Cushaw ................................................................ 3 6
William R. D’Armond
Sweet Potato Casserole ................................................ 3 7
Alan J. Berteau
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Cuban Black Beans ....................................................... 3 7
Esteban Herrera, Jr.
Corn Pudding .................................................................. 3 8
Jason R. Cashio
Mascari’s Italian Green Bean Casserole .................... 3 8
Pamela R. Mascari
Cabbage Casserole ........................................................ 3 9
Lana D. Crump
Squash Medley ............................................................... 3 9
James P. Doré
Artichoke Casserole ....................................................... 4 0
Cynthia M. Chemay
Red Bell Pepper Risotto ................................................ 4 0
Charles L. Patin, Jr.
Bean Curd (Tofu) with Chili Sauce .............................. 4 1
Yuxian Wang
Rice Salad ....................................................................... 4 1
Sandra L. Edwards
Main Courses
Natchitoches Meat Pies ................................................ 4 4
Gayla M. Moncla
Poppy Seed Chicken ..................................................... 4 4
James R. Lackie
Easy Crawfish Etouffeé .................................................. 4 5
Melissa M. Cresson
George’s Roast Beef ...................................................... 4 5
Robert A. Hawthorne, Jr.
Panepinto Homemade Meatballs ............................... 4 6
Barrye Panepinto Miyagi
Chicken a la Bum .......................................................... 4 6
William L. Caughman, III
Smoked Brisket .............................................................. 4 7
Brett N. Brinson
Saltimbocca .................................................................... 4 7
William V. Courtney
Cajun Chicken Fricasseé ............................................... 4 8
Shannan S. Rieger
Sausage Stuffed French Roll ....................................... 4 8
James R. “Sonny” Chastain, Jr.
Gator (“Tiger Bait”) Sauce Piquante ........................... 4 9
Jay M. Jalenak, Jr.
Overnight Egg Soufflé .................................................... 5 0
Julie P. Silbert
Curry Chicken .................................................................. 5 0
Julie P. Silbert
Cajun Shrimp Eggplant ................................................. 5 1
Melanie M. Hartmann
Trout L’Orange ................................................................ 5 1
Karli Glascock Wilson
Spanish Pork ................................................................... 5 2
David K. Nelson
Pain Perdue ..................................................................... 5 2
Jennifer G. Gary
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Kabobs ............................................................................. 5 3
Christopher J. Dicharry
Chicken Rosemary ......................................................... 5 3
Carol L. Galloway
Stuffed Chicken Breasts ............................................... 5 4
Charles L. Patin, Jr.
Grilled Lamb Chops ....................................................... 5 5
Stuffed Beef Tenderloin ................................................ 5 5
Katherine W. King
Pigs in a Noodle ............................................................. 5 6
Linda G. Rodrigue
Madeira Steak ................................................................ 5 6
Kyle B. Beall
Louisiana Jambalaya ..................................................... 5 7
Mark A. Marionneaux
Desserts
Cheesecake with Strawberry Glaze ............................. 6 0
J. Randy Young
Chocolate Brickle Pecan Cookies ............................... 6 1
Donna V. Yelverton
Pavlova ............................................................................ 6 1
Deborah J. Juneau
Strawberry Trifle .............................................................. 6 2
Gregory M. Anding
Lemon Lush ..................................................................... 6 2
William R. D’Armond
Pineapple Muffins .......................................................... 6 3
Phyllis D. Sims
Cinnamon Coffee Cake ................................................. 6 3
James R. “Sonny” Chastain, Jr.
Ginger Cookies ............................................................... 6 4
Carolyn S. Parmenter
Flan - Cuban Style .......................................................... 6 4
Esteban Herrera, Jr.
Randy’s Pecan Pie ......................................................... 6 5
Randal R. Cangelosi
Mathile’s Cajun Cake .................................................... 6 5
Mathile W. Abramson
Sour Cream Pound Cake .............................................. 6 6
L. Victor Gregoire
Pecan Pralines ................................................................ 6 6
Jennifer G. Gary
Bread Pudding and Whiskey Sauce ........................... 6 7
Gary Bezet and Bill Jarman
Pecan Cookies ................................................................ 6 8
Jay M. Jalenak, Jr.
Plum Cake ....................................................................... 6 8
Carey Messina
Chocolate Chip Cake ..................................................... 6 9
Clay Countryman
Beverages
Kean Miller lawyers are very fond of beverages, as proven by Charles McCowan’s
(second from left) famous Bloody Mary recipe, which he shares with (left to right)
Ed Hardin, Jr., Dean Cazenave and Randy Cangelosi in his toy collection room.
Index of Beverages
Baton Rouge Bloody Mary Mix
Diet Sour
Old Fashioneds
My Grandmother’s Egg Nog
Mocha Party Punch
Catherine’s Whiskey Snowballs
Subpoena Coladas
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Baton Rouge Bloody Mary Mix
1 (46 oz.) can tomato juice
juice of 6 squeezed lemons
1 cup Heinz ketchup
5 to 6 dashes Tabasco
5 oz. Lea and Perrin’s Worcestershire Sauce
1 tsp. black pepper
1 Tbsp. celery salt
vodka or gin to taste
Mix all ingredients into a pitcher. Pour over ice in glasses. Garnish with celery. Serves 8.
Diet Sour
1-1/2 oz. lemon juice (Louisiana Myer lemon if available)
1 pack Sweet ‘N Low
1 oz. club soda
1-1/2 oz. Jack Daniel’s Bourbon or Johnny Walker Black Label Scotch
Mix all ingredients into a high ball glass. Makes 1 drink.
by Charles McCowan, Jr., (Baton Rouge) a partner practicing in the litigation area
Old Fashioneds
1 fresh orange wedge
2 cherries
1 pkg. Sweet ‘N Low
bitters (Peychaud and/or Angostura)
1 jigger Jack Daniel’s Bourbon
water
In a double old fashioned glass (amateurs can substitute any kind of glass), place orange wedge and
cherries. Add one Sweet ‘n Low package to the glass. Then add a generous amount (at least 6
drops) of bitters to the glass (here is a disagreement between Bill and Gary: Bill insists that you
need two kinds of bitters: Peychaud and Angostura. Gary believes you only need the Angostura.
Either one is delicious.) Mash the fruit/Sweet ‘n Low/bitters mixture until the Sweet n’ Low
dissolves (the handle of a wooden spoon will do nicely, although we professionals have special
tools for the task). Add Jack Daniel’s and a splash of water, then stir. Add ice and start the roux!!!
by Gary Bezet (Baton Rouge), the firm’s managing partner also
practicing in the toxic tort area, and Bill Jarman, (Baton Rouge) a
partner practicing in the industrial, energy and environmental litigation
areas
Gary
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Bill
My Grandmother’s Egg Nog
6 egg yolks
1 cup sugar
1 cup bourbon whiskey
1 pint whipping cream
1 cup whole milk (or more)
nutmeg
Beat egg yolks until light. Mix sugar with beaten egg yolks. Gradually and slowly add whiskey. In
a separate bowl, whip whipping cream until fairly stiff. Mix the whipped cream into the egg and
whiskey mixture. Add milk (approx. 1 cup or more until desired consistency is reached). For
thicker, creamier egg nog, use less milk and for thinner egg nog, add more milk. Sprinkle nutmeg
on top before serving.
by Lolly White (Covington), a partner practicing in the litigation area
Mocha Party Punch
1/2 cup instant coffee
2 cups sugar
3 cups hot water
2 quarts whole milk
1 Tbsp. vanilla
1 (15-1/2 oz.) can Hershey’s Chocolate Syrup
1/2 gallon vanilla ice cream
Cool Whip
nutmeg
In a large punch bowl, stir coffee, sugar and hot water together until dissolved; cool. Add milk,
vanilla and chocolate syrup and stir. Refrigerate overnight. Stir well, as chocolate will settle to
the bottom. When ready to serve, fold in ice cream. Top with Cool Whip and sprinkled nutmeg.
Great for parties or showers.
by Stephanie Cazenave, wife of Dean Cazenave (Baton Rouge), a partner practicing in the
commercial real estate and mergers and acquisitions areas
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Catherine’s Whiskey Snowballs
46 oz. pineapple juice
32 oz. 7-Up
6 oz. frozen orange juice concentrate
1 small jar of cherries with juice
2 cups Jack Daniel’s Black Label
1/4 cup sugar
Mix sugar with whiskey. Pour all remaining ingredients into freezer container and cover. Freeze
for at least 7-8 hours. Remove and stir to achieve a slush consistency.Cover any unused portion
and return to freezer.
by Amy Berret, an attorney practicing in the litigation and medical malpractice areas
Subpoena Coladas
Each Fall, the Baton Rouge Bar Association hosts,“Belly UpWith the Bar,” an outdoor cooking and
drink-making contest and festival. Recently, Kean, Miller’s team won “Best Elixir” with the following:
Captain Morgan’s Parrot Bay Coconut Rum
Bacardi 151 Proof Rum
pineapple juice
Coco Lopez Cream of Coconut
frozen strawberries
ice
Other than the ingredients, there is no recipe. Trial and error is half the fun. Fill a blender with
ice and add the coconut rum to fill about a third of the blender. Add the same amount of
pineapple juice and a couple of spoonfuls of cream of coconut. Give it a good shot of 151 rum for
a little kick. Blend well. Add frozen strawberries if you like. As you blend, add additional juice
and/or rum until the drink is smooth. The secret is to use a powerful blender and to blend until
they are very smooth, with no ice chunks. For tailgate parties, make the drinks ahead of time and
freeze in zip-lock bags.The alcohol keeps the contents from freezing hard. The contents will
defrost to the perfect consistency.
by Kean, Miller’s Belly Up with the Bar Team Members: Jay Jalenak, Karli Wilson, Melissa Cresson, Ed Hardin, Jr., Kyle Beall,
Troy Charpentier and Clay Countryman
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Appetizers
Ever the gracious host, Len Kilgore (second from left), serves Gordon Polozola, Linda Clark,
Jay Jalenak and Jennifer Gary (left to right) appetizers he personally prepared.
Index of Appetizers
Frank’s Artichoke Squares
Baked Garlic-Stuffed Antipasto Bread
Stuffed Mushrooms
Black Bean and Corn Salsa
Jalapeño, Cheese & Sausage Dip
Mexican Corn Dip
Holiday Cheese Ball
“Miss” Rae’s Liver Paté
Crabmeat Mornay
Crawfish Dip
Shrimp Remoulade Hors d’oeuvres
Bruschetta di Pomodori
Bruschetta di Funghi
Crostini
John’s Tex-Mex Salsa
New York Potato K’nishes
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Frank’s Artichoke Squares
2 (6 oz.) jars marinated artichoke hearts
5 to 7 anchovy fillets
1 small onion
1 (2-1/4 oz.) can sliced black olives
1 (4 oz.) can sliced mushrooms
(or 1/2 to 2/3 cup sliced fresh mushrooms)
4 large eggs
1/4 cup Progresso Italian Breadcrumbs
1/2 tsp. Tony’s Creole Seasoning
1/8 tsp. onion salt
1/8 tsp. garlic powder
1/8 tsp. Tabasco Sauce
1/8 tsp. oregano
1 Tbsp. parsley
8 oz. sharp cheddar cheese
Drain marinade from one jar of artichoke hearts into frying pan. Dissolve the anchovies in the oil
over low heat. Add chopped onions and sauté until onions are limp but not brown (5 minutes).
Add black olives and mushrooms. Cook until olives and mushrooms are
tender and liquid is reduced but not dry. (Mushrooms and olives may be
coarsely chopped.)
While the above is cooking, chop artichoke hearts and place in large bowl.
Add onions, mushrooms and olives, and stir. Blend in beaten eggs. Be
careful not to add eggs until hot ingredients have cooled. Add remaining
ingredients and stir well. Place in 9 x 13 inch greased baking pan. Bake at
325° for 25-30 minutes. Cool and cut into squares. Serve warm or cool.
by Gordon Polozola (Baton Rouge), a partner practicing in the utilities regulation area
Baked Garlic-Stuffed Antipasto Bread
10 large cloves fresh garlic, chopped
1 large crusty loaf of French bread
1/2 cup butter
1/4 cup olive oil
1 (10 oz.) pkg. frozen chopped spinach
1 (14 oz.) can artichoke hearts
1/2 cup parsley, coarsely chopped
8 anchovy fillets, cut into large pieces
1 cup Swiss cheese, grated
1/2 cup mozzarella cheese, grated
2 Tbsp. capers
1 big pinch each dried tarragon and basil
1 tsp. each ground pepper and garlic salt
Cut top off French bread lengthwise. Carefully scoop out inside of loaf, tearing bread into small
pieces and placing into large mixing bowl. In large skillet, melt butter in olive oil until slightly
bubbling. Add garlic and stir for 30 seconds.Add thawed and squeezed spinach, drained and
chopped artichoke hearts, parsley and anchovies. With wooden spoon,
lightly stir all ingredients together. When thoroughly mixed, add to bread
pieces. Toss until bread is well mixed with spinach mixture. Add cheeses,
capers and seasonings, and toss well. Pack mixture into hollow bread crust.
Replace top and wrap in aluminum foil. Bake for 30 minutes at 350°.
Unwrap and drizzle some olive oil on top of crust. Bake uncovered for 5
minutes. Slice into 1” inch slices and serve warm.
by Ed Hardin, Jr., (Baton Rouge), a partner practicing in the labor and employment law area
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Stuffed Mushrooms
Stuffing:
24 large mushrooms
1 lb. crabmeat
1 stick butter
1/2 cup green onion, chopped
1/2 cup Italian style breadcrumbs
1 clove garlic, minced
Creole seasoning
Wash mushrooms; remove and chop stems and set aside.
Cheese Sauce: In medium sauce pan, melt butter over low heat. Add flour, salt and pepper, and
stir until the flour and butter are well blended. Remove from heat and stir in milk. Return to heat
and bring to a boil, stirring constantly until thick and smooth. Lower heat and gradually add
cheese, stirring constantly until cheese is completely melted. Remove from heat.
Stuffing: In a separate pan, melt butter. Add garlic and green onions and
sauté until done (about 5 minutes). Add crabmeat, mushroom stems and
breadcrumbs. Mix well. Season to taste with Creole seasoning. Add cheese
sauce gradually until mixture reaches desired consistency. Stuff mushrooms
and place in large, buttered casserole dish. If you like, pour remaining cheese
sauce over the mushrooms. Bake at 350° about 15 minutes. Optional: sprinkle
more breadcrumbs on top and place under the broiler until browned.
Cheese Sauce:
4 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cups cheddar cheese, grated
by Linda Akchin (Baton Rouge), a partner practicing state and local tax law, land use, and litigation.
Black Bean and Corn Salsa
1 can shoepeg white corn, drained
1 can black beans with or without jalapeños,
rinsed and drained
1 or 2 Roma tomatoes, peeled and diced small
1 can diced Rotel tomatoes, drained
1/2 onion, chopped
juice of 1 lime
1/4 cup fresh cilantro, chopped
1 small can mild diced green chilies, drained
and chopped
Optional: 1 avocado, diced small
Pace’s salsa, to taste
Combine corn, rinsed black beans, tomatoes, and onion in medium bowl. Stir gently and add
lime juice, cilantro and diced green chilies. Add avocado, if desired. Add about 1/2 cup Pace’s
salsa or more, if needed. Serve as a dip with tortilla chips or as a relish with grilled chicken or
fish.
by Shannan Rieger (Baton Rouge), a staff attorney practicing in the litigation area
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Jalapeño, Cheese & Sausage Dip
1 lb. Jimmy Dean Sausage
1 cup onions
bell pepper (as desired)
1 cup jalapeños (optional)
1 tsp. garlic
Velveeta and Monterrey Jack cheeses, cubed,
as desired
1/4 cup cream
2 cups mayonnaise
salt, pepper, parsley
Brown the sausage. Stir in the onions, bell pepper, jalapeños, and garlic. Sauté until onions are
translucent. Add both cheeses and the cream. Allow cheeses to melt, stirring occasionally. Add
mayonnaise, salt, pepper and parsley. Serve with chips or crackers.
by Theresa Hagen (Baton Rouge), a staff attorney practicing in the labor and employment law area
Mexican Corn Dip
2 cans of Mexi-corn, drained
1 jalepeño pepper, chopped
1 bunch green onions, chopped
1 can green chilies, chopped
1/2 cup mayonnaise
1/2 cup sour cream
2 cups shredded Mexi-cheese
1 tsp. sugar
salt and pepper to taste
Mix ingredients together and chill for two hours. Serve with corn chips.
by Scott Johnson (Baton Rouge), a staff attorney practicing in the commercial litigation area
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Holiday Cheese Ball
1/2 cup ground pecans
1 (10 oz.) pkg. Cracker Barrel Extra Sharp Cheddar Cheese
1 (8 oz.) pkg. Philadelphia Cream Cheese
3 Tbsp. frozen “Chef’s Seasoning”
2 Tbsp. dried parsley
In food processor, chop the pecans finely. Remove from bowl. Using food processor, grate the
cheese and set aside in a bowl. Put cream cheese and drained Chef’s Seasoning in food processor
and blend together. Add cheddar cheese to mixture and blend together well. Mix parsley and
pecans together on a sheet of wax paper. Scoop out mixture, divide into 2 cheese balls and roll
the tops and sides in the pecan and parsley mixture. Wrap in plastic wrap and let sit overnight.
Great when it sits on a Ritz !!!!
Note: “Chef’s Seasoning” is sold in the frozen vegetable section. It is pureed
celery, onion, garlic, bell pepper, and parsley and is great to use in cooking.
by Mary Gay Johnson, wife of Dwayne Johnson (Baton Rouge), a partner practicing in the
environmental law area
“Miss” Rae’s Liver Paté
(Chopped Chicken Liver with a Cajun Twist)
1 lb. chicken livers
1 stick oleo
3 medium-sized yellow onions
3 hard boiled eggs
juice of 1/2 lemon
1 Tbsp. Hellman’s mayonnaise
Fry chicken livers in oleo, not too crisp. (Or, you can use chicken grease if available.) Cut onions
in fourths and eggs in fourths. Process the onions, livers and eggs in food processor. Be careful
not to overprocess. Then season with salt and red pepper to taste (the red pepper gives it a
“BAM”). Add the lemon juice and mayonnaise. Put in round containers and refrigerate overnight.
Run a knife around the edge for it to come out. This will feed 6 people easily.
by Mathile Abramson (Baton Rouge), a partner practicing in the litigation and mediation areas
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Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup parsley, finely chopped
2 Tbsp. flour
1 pint half and half cream
1/2 lb. Swiss cheese, grated
salt to taste
red pepper to taste (or Cajun seasoning, like Tony
Chachere’s Creole Seasoning)
1 lb. white lump crab meat, cleaned to remove shell
Melt butter and sauté green onions and parsley. Blend in flour. Add cream and cheese. Once
cheese is melted, add remaining ingredients, gently folding in crab. Keep warm in a chafing dish
or crockpot. Delicious over melba toast rounds or in mini pastry shells. Can also cut recipe by
one-half, and use as a decadent topping for steaks for four.
by Linda Perez Clark (Baton Rouge), a partner practicing in the business, corporate and banking law areas
Crawfish Dip
1/4 cup butter
1 medium onion, chopped
2 bunches shallots, chopped
1/2 green pepper, chopped
1 to 2 stalks celery, chopped
2 (10-oz.) cans cream of mushroom soup
1 lb. crawfish tails, peeled and chopped
red pepper to taste
minced garlic to taste (optional)
1 whole pimiento, chopped
Melt butter and cook onions, shallots, green pepper and celery over low heat until soft. Add soup
and heat. Add crawfish, red pepper and garlic. Heat for 20 minutes or until crawfish are cooked.
Add pimiento just before removing from heat. Serve with crackers or chips.
by Brad Myers (Baton Rouge), a partner practicing in the litigation area
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Shrimp Remoulade Hors d’oeuvres
5 lbs. shrimp
6 cloves garlic, minced
4 Tbsp. Zatarain’s Creole Mustard
2 Tbsp. ketchup
1 tsp. salt
1/2 cup tarragon vinegar
1 tsp. cayenne pepper
1 Tbsp. paprika
1 cup oil
1/2 cup celery, diced
1/2 cup green onions, diced
horseradish to taste
Boil 5 lbs. shrimp in crab boil, cool and peel. Mix garlic, mustard, ketchup, salt, vinegar, pepper
and paprika. Add oil in thin stream while stirring with fork. Add celery, shrimp and onion. Add
horseradish to taste. Mix well. Chill. Serves 20.
by Vance Gibbs (Baton Rouge), a partner practicing in the medical malpractice defense and litigation areas
Bruschetta con Pomodori
2 tomatoes, finely chopped
3 Tbsp. fresh basil, chopped
1-1/2 Tbsp. olive oil
2 tsp. balsamic vinegar
1/2 tsp. coarse salt (or to taste)
1 Tbsp. garlic, chopped
1/2 cup fresh mozzarella cheese, diced (optional)
Mix together all ingredients and refrigerate overnight, or at least 4 hours. Serve on crostini.
Serves 2-4. (See Crostini recipe, page 33.)
Bruschetta con Funghi
5 Tbsp. olive oil
10 whole cloves garlic
1 Tbsp. garlic, minced
8 oz. fresh mushrooms, chopped
(porchini or portabello if available)
1/2 red bell pepper, diced
2 Tbsp. fresh rosemary, finely chopped (optional)
4 Tbsp. fresh basil, chopped
1 Tbsp. balsamic vinegar
1/8 cup Chianti wine
1/2 tsp. salt (or to taste)
Heat the olive oil and garlic in a large skillet on medium heat. Add
mushrooms, pepper, rosemary, and basil. When warm, add balsamic vinegar.
Cover and simmer over low heat for about 5 minutes, until mushrooms are
tender. Add wine. Continue cooking on low heat, uncovered, for about 10
minutes, until liquids are reduced. Add salt to taste. Serve hot or cold on
crostini. Serves 4-6. (See Crostini recipe, page 33.)
by Len Kilgore (Baton Rouge), a partner practicing in the environmental and litigation areas
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Crostini
1 loaf Italian or French bread
olive oil
2 cloves garlic, halved (or garlic powder)
Cut bread in 1/2 - 3/4 inch slices and place on cookie sheet. Broil until lightly browned. Turn
slices over and toast other side. Remove from broiler and drizzle with olive oil and rub with
garlic. Serve with bowls of pomodori and funghi, (shown on page 32), or top slices with the
toppings and serve on a platter.
John’s Tex-Mex Salsa
1 medium white onion, quartered
2 cloves garlic
2 Serrano chilies or fresh jalapeño peppers
8 Roma tomatoes (about 1 pound)
2 Tbsp. fresh cilantro leaves, finely chopped
1 tsp. honey
1 tsp. salt
1 Tbsp. fresh lime juice
Place onion, garlic and peppers (whole) in food processor and chop until fine. Add tomatoes and
lightly chop in food processor. (Do not overdo it.) Remove contents from food processor and
strain, saving juice. Chop cilantro by hand or cut with kitchen scissors until fine. Add honey, salt,
lime, cilantro and mix in non-metallic bowl. Add back tomato juice to desired consistency. Chill
in refrigerator for at least 30 minutes to allow the flavors to mingle. (Better if it is allowed to chill
overnight.)
Serving suggestions: Great by itself with chips, as a topping for tacos,
dressing for taco salad, or as a garnish with grilled meats.
by John Heinrich (Baton Rouge), a partner practicing in the litigation area
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New York Potato K’nishes
Crust:
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 cup warm water
1/4 cup vegetable oil
Filling:
6 potatoes, cooked and mashed
1 onion, minced
1 Tbsp. oil
2 eggs, beaten
3 tsp. salt
Pepper to taste
Crust: Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the
flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and
set in a warm place for 1 hour.
Filling: Boil unpeeled potatoes in a pot of salted water until tender (about 20-25 minutes). Mash
potatoes while still warm. Sauté onion in oil until golden or soft. Combine
mashed potatoes, sautéed onion, two eggs, salt and pepper. Mix well.
Constructing the K’nish: Preheat oven to 375°. Divide dough in half and
roll into a rectangle as thin as possible. Spread the filling along the long side
of the dough, but not in the center, and roll the dough like a jelly roll. Cut
the roll into one inch slices. Pull ends of the dough over the filling and tuck
into the k’nish to form small cakes. Place on a well-greased baking sheet.
Bake at 375° until brown (about 45 minutes). Best if eaten piping hot with
some yellow mustard. Makes 1 dozen.
by John Jakuback (Baton Rouge), a partner practicing in the litigation area
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Soups, Stews & Gumbos
After fixing the perfect Old Fashioned, Bill Jarman (l) and Gary Bezet (r)
begin their elaborate gumbo preparation for the Kean Miller Party by jointly fussing over the roux.
Index of Soups, Stews and Gumbos
Bezet’s and Jarman’s Smoked Turkey and Andouille Sausage Gumbo
Shrimp and Corn Soup
Aunt Carole’s Crab and Broccoli Soup
Ron & Melissa’s Crawfish and Corn Soup
Duck and Andouille Sausage Gumbo
Crawfish Stew
Hazel’s Seafood Gumbo
Mo’s Beer Chili
21
Smoked Turkey and Andouille Sausage Gumbo
Most gumbo recipes begin with the instruction, “First, you make a roux.” Our version begins with the following
instruction: “First, you make an Old Fashioned.” For this gumbo, always start off by making and slowly
sipping a Jack Daniel’s Old Fashioned (see recipe, page 11). By the time you have two, usually the gumbo is
finished. It works for us, anyway.
1 cup green onions, chopped
1 cup white onions, chopped
1 cup green bell peppers, chopped
3/4 cup celery, chopped
Canola oil for frying
1 lb. andouille smoked sausage, cut up
1-1/4 to 1-3/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. ground white pepper
7 cups of chicken stock (homemade or Swanson’s
Chicken Broth, low sodium. Use 1 cup of water
for each cup of Swanson’s)
2 tsp. minced garlic
2 to 3 lbs. smoked turkey breast, cut up
hot cooked rice
Combine onions, bell pepper and celery in a bowl and set aside. In a black iron pot, add enough
oil to coat the bottom of the pot and heat it to about medium high. Add the sausage and brown
thoroughly. This will impart the seasonings and smoky flavor of the sausage to your roux.
Remove the sausage pieces with a slotted strainer spoon and set aside. Add about 1-1/4 cup oil
and turn the heat up to high. Slowly start stirring in the flour a little at a time, constantly stirring
the flour and hot oil with a wooden spoon. We like a thick roux, so add enough flour until your
roux is the consistency of Elmer’s Glue (you can always thin it later, but you can’t thicken it).
Begin adding the seasoning mix when you start the roux. Generally, one third should be added at
that point, then another third when you add the vegetables. Reserve the final third until your
gumbo is near complete.
We like to get the roux to the color of Baker’s dark chocolate. (This is the only time we argue
over the gumbo – Gary likes it a little lighter – Bill likes it darker; Gary’s wife, Sandy, separates
the boys and is the final arbiter.) When the roux gets about the color of a Hershey’s bar, lower
the heat and continue cooking cautiously. Take the pot off the heat immediately when the roux is
the right color and add the vegetables and stir them in. After a couple of minutes we start adding
some stock and put the pot back on the fire.
Cook the vegetables on low heat with a little of the stock for about 5 minutes. In a separate pot,
heat the stock, then add the roux a large spoonful at a time into the stock pot and stir until
dissolved. Return the stock to a boil, reduce to a simmer and then add the andouille and the
minced garlic. Simmer uncovered for 45 minutes, stirring every 10 minutes or so. When it is
cooked and you are ready to serve, add the smoked turkey pieces so that they can soak up some of
the seasonings for awhile before you serve the gumbo over hot rice. Serves 6.
by Gary Bezet (Baton Rouge), the firm’s managing partner also
practicing in the toxic tort area, and Bill Jarman (Baton Rouge), a
partner practicing in energy and environmental litigation
Gary
22
Bill
Shrimp & Corn Soup
1/4 cup butter
2 Tbsp. flour
1 medium yellow onion, chopped
1 bell pepper, chopped
1 can whole kernel corn
1/2 can Rotel diced tomatoes (mild)
1/2 can whole tomatoes
1 lb. raw shrimp, peeled
1/2 tsp. thyme
1/2 can tomato sauce
1 tsp. salt
1 tsp. white pepper
1 bay leaf
1/2 tsp. basil
1 cup water
1/2 cup green onion, chopped
1 Tbsp. parsley
Heat butter and add flour over medium heat. Make a light brown roux. Add yellow onions and
bell pepper and sauté. Add remaining ingredients except green onions and parsley. Let simmer
for one hour. Add water, using more or less water for desired consistency.
Add green onions and parsley. Simmer for 15 minutes and serve. Serves 8.
by Russel Primeaux (Baton Rouge), a partner practicing in the intellectual property area
Aunt Carole’s Crab and Broccoli Soup
1 stick butter
1 medium onion
1/2 small bell pepper
1 rib celery
2 toes garlic
1 lb. lump crabmeat
2 cans cream of broccoli soup
1 can cheddar cheese soup
1 pint half and half
1 lb. steamed broccoli
1 cup milk
red and black pepper to taste
salt to taste
Sauté the onion, bell pepper, celery and garlic in butter. Add crabmeat and stir. Add the cream of
broccoli soup, the cheddar cheese soup, the half and half, the steamed broccoli and the milk. Add
red pepper, black pepper and salt to taste. Cook on low fire for about 20-30 minutes. Serves 6.
by Barrye Miyagi (Baton Rouge), a partner practicing in the toxic tort, general litigation and
mediation areas
23
Ron & Melissa’s Crawfish and Corn Soup
1 Tbsp. vegetable oil
1 yellow onion, chopped coarsely
1 green bell pepper, chopped coarsely
4 toes of garlic, minced
2 cups warm water (separated)
1 can cream of mushroom soup
1/2 can cream of shrimp soup
1 Tbsp. margarine
1 small can fat free cream (condensed milk)
1 bag super sweet corn
1 lb. crawfish tails, cleaned
2 stalks green onion, chopped coarsely
Seasonings:
1 Tbsp. Zatarain’s Cajun Spice
1/2 tsp. Accent
1 tsp. red pepper
1 pinch black pepper
1 tsp. McCormick Broiled Steak Seasoning
1 tsp. garlic powder
In a medium-sized stockpot, heat vegetable oil. Add onion and bell pepper. Cook until the onion
is translucent, then add the garlic, stirring frequently until brown. (Be sure
not to burn the garlic.) Add 1/3 cup of the water, the soups and the
margarine. Add the cream and stir until all of the ingredients are mixed
well. Then add corn and the rest of the water. Let simmer for about 2 to 3
minutes; add seasonings to taste. Add crawfish and let simmer 10 minutes
on low setting. Add the green onion and turn off heat source. You must stir
this soup frequently while it is cooking. Set the heat on medium to start. Be
careful not to scorch the soup.
by Melissa Hemmans (Baton Rouge), a staff attorney practicing in the civil litigation area
Duck and Andouille Sausage Gumbo
olive oil
2-1/2 to 3 lb. duck, cut up
1/2 lb. andouille sausage, cut up
2 onions, chopped
3 Tbsp. garlic, minced
1 tomato, chopped
1/2 cup okra, chopped (optional)
5 Tbsp. flour
water
salt, pepper and parsley to taste
2 bay leaves
cooked white rice
Brown duck and sausage in olive oil in a 4-quart black pot. Remove from oil and set aside. In the
same oil, stir chopped onions, garlic and tomato until onions are brown. (If you want a thicker
gumbo, add okra at this point.) Remove the onion, garlic and tomato mix and place on the side.
Using the same olive oil, add flour to make a roux. Add more oil, if needed.
When roux is dark brown, begin adding warm water slowly to the roux,
stirring constantly. Add about 2-1/2 to 3 quarts of water. Bring mix to a
boil. Reduce heat and stir in browned duck, sausage, cooked onions, garlic
and tomato. Add salt, pepper, parsley to taste. Add bay leaves. Cook
mixture uncovered on low for 1 to 2 hours. Serve with a few spoonfuls of
rice in a bowl.
by Mark Mese (Baton Rouge), an associate practicing in the commercial litigation, bankruptcy and
insurance coverage litigation areas
24
Crawfish Stew
1 cup roux
1-1/2 cups onions, chopped
2 cloves garlic, chopped
2 lbs. crawfish, cooked and peeled
3 drops Tabasco Sauce
1 tsp. Worcestershire Sauce
pinch of salt
pinch red pepper
pinch black pepper
Stir onion, bell pepper and garlic into roux; add two cups warm water and bring to a boil, stirring
constantly. Lower heat and cook approximately 2 hours, stirring occasionally. Add peeled
crawfish, Tabasco, Worcestershire, salt and peppers. Cook on medium heat approximately 30
minutes, stirring occasionally. Serve over steamed rice. Serves 6.
by Terry McCay (Lake Charles), an associate practicing in the litigation and labor and employment law areas
Hazel’s Seafood Gumbo
One of the Clark family treasures (to be honest, the only Clark family treasure) is this recipe from my mother,
Hazel Corcoran Clark. WARNING–if properly prepared, no other seafood gumbo will ever be acceptable.
2 to 3 lbs. crab meat
1 lb. smoked sausage (Manda’s mild)
2 lbs. raw shrimp small
1-1/2 lbs. okra, cooked and chopped
3 lbs. raw shrimp medium
2 cups oil
2 tsp. salt
2 cups brown flour
2 tsp. garlic powder
2 cups celery, chopped
2 tbsp. crab boil
3 large onions, chopped
2 tsp. thyme
1 cup bell pepper, chopped
8 bay leaves
1 (16 oz.) can tomato sauce
1/2 cup parsley, finely chopped
8 qts. homemade chicken stock, boiled
10 lbs. leg quarters to make stock
Brown sausage and grind in food processor. Sauté cooked okra with a little oil and grind in food
processor. (If using frozen okra, follow package directions for cooking, first.)
Brown your roux, which is the oil and flour, until it is the color of brown
sugar. Add celery, onions and bell peppers. Sauté until onions are clear. Add
tomato sauce and cook for 20 minutes on medium until the tomato sauce
turns a little brown. If the roux begins to stick, add some chicken stock.Add
okra and sausage. Sauté until the ingredients are well mixed (about 10
minutes). Add chicken stock, crab meat, shrimp and remaining ingredients.
Cook 30 minutes on low or until shrimp are cooked.
by G. Blane Clark, Jr., (Baton Rouge), a partner practicing in the business, corporate and banking
areas
25
Mo’s Beer Chili
2 lbs. ground round (can substitute all or half ground turkey)
1 large onion
2 Ancho chili peppers (or 2 jalapeños for a little hotter)
2 tablespoons cumin
2 tsp. salt
1 tsp. pepper
1/3 cup flour
2/3 bottle of beer (best is Corona, use a darker beer if you like a sweeter taste)
2 (28 oz.) cans of crushed tomatoes
2 cans kidney beans, black beans OR white beans OR some of each
Brown the ground meat at medium temperature in a black iron pot (no substitutions). Chop the
onion and peppers very fine and cook with the meat for about 5 minutes. (Wash your hands with
a cut lemon to get the pepper oils off before you touch your eyes - or other
body parts!) Add the seasonings. Turn heat down to medium low. Add the
flour and cook for at least 5 more minutes. Add the beer and cook for about
3 minutes. Add the tomatoes and beans and simmer on low for about an
hour while you drink another beer (but it’s good after about 15 minutes if
you can’t wait). Serve over rice and/or with cornbread. (Serves 8-10)
by Maureen Harbourt (Baton Rouge), a partner practicing in the environmental law area
26
Salads & Pastas
In a nod to healthy eating, Todd Rossi, Brad Myers, Katherine King and Ben Miller
(left to right) enjoy Ben’s salad . . . just before they dive into the fried foods.
Index of Salads and Pastas
Curried Rice and Artichoke Salad
Mandarin Orange Salad
Corn, Cucumber and Black Bean Salad
Chicken Salad
Vegetable Salad
Gorgonzola Salad
Red and Green Leaf Salad with Balsamic Vinaigrette
Chicken Vegetable Pasta Salad
Southwest Chicken Pasta Salad
Mediterranean Pasta
Macaroni Italiano
Spicy Vodka Pasta
Shrimp Spaghetti
Pasta Alfredo
27
Curried Rice & Artichoke Salad
1 box Rice-a-Roni Chicken flavored rice
2 jars marinated artichoke hearts
liquid from marinated artichokes
1/2 cup mayonnaise
1/2 tsp. curry powder
10 to 15 pimiento-stuffed ripe olives
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
Cook rice according to package directions. Allow to cool for about 30 minutes. Coarsely chop
artichokes, reserving the liquid from one of the jars. Mix mayonnaise, curry, and enough
artichoke liquid to make a creamy dressing. Mix in remaining ingredients. Add salt and pepper to
taste. Chill. Serves 4-6.
by Belinda Clary (Baton Rouge), a staff attorney practicing in the toxic tort litigation area
Mandarin Orange Salad
2 small cans mandarin oranges, drained
1 cup celery, thinly sliced
2 green onion tops, chopped (optional)
1/2 head of romaine, iceberg, or green leaf lettuce
1 Tbsp. parsley flakes
1/4 cup slivered almonds, toasted
Dressing:
1/4 cup Canola oil
2 Tbsp. tarragon vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. Tabasco Sauce
Toss above with dressing (vigorously shaken) immediately before serving.
by Gordon Polozola (Baton Rouge), a partner practicing in the utilities regulation area
28
Corn, Cucumber and Black Bean Salad
1 large can white corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 tomato, diced
1 cucumber, peeled and diced
3 green onions, chopped
1/3 cup red onion, diced
1/2 cup low fat mayonnaise
*can add lemon juice to taste
Combine all ingredients in a bowl and refrigerate until ready to serve. Makes about 5 or 6
servings.
by Mike Garrard (Baton Rouge), a partner practicing in the labor and employment area
Chicken Salad
2 pkg. “Pick of the Chick” chicken
(8 cups cooked and chopped)
1 cup mayonnaise
5 containers Yoplait red raspberry yogurt
1 cup pecans, chopped
2 pkg. Craisins (Ocean Spray dried cranberries)
4 to 6 stalks celery, finely chopped
1/4 to 1/2 cup green onions, finely chopped
1 Tbsp. lemon juice (or to taste)
1 Tbsp. salt (or to taste)
1 Tbsp. curry (or to taste)
red pepper to taste
20 croissants
Boil, debone, and coarsely chop chicken. Mix all ingredients. Spread on croissants. Serves 20.
by Rob Dille (Baton Rouge), a partner practicing in the litigation area
29
Vegetable Salad
2 cans French style green beans, drained
1 can LeSueur English peas, drained
1 can LaChoy fancy mixed Chinese vegetables, drained
3/4 cup green pepper, chopped
1 cup celery
sliced fresh mushrooms (optional)
salt to taste
1/2 cup Wesson oil
1-1/4 cup sugar
1 cup vinegar
4 Tbsp. water
In a large glass bowl, mix together green beans, peas, Chinese vegetables, green pepper, celery,
mushrooms and salt. In a saucepan, mix oil, sugar, vinegar and water, and bring to a boil until
sugar dissolves. Stir 1 or 2 minutes. Pour oil mixture over vegetables and refrigerate overnight.
Drain off marinade before serving. Serve over lettuce.
by Aileen Johnson (Baton Rouge), a staff attorney practicing in the commercial real estate area
Gorgonzola Salad
Salad:
1 large head butter lettuce
2 red Bartlett pears
1/2 cup walnut halves
1-1/2 oz. Gorgonzola cheese
Dressing:
1/4 cup of balsamic vinegar
1 Tbsp. sugar
1 Tbsp. extra virgin olive oil
Mix salad ingredients together and refrigerate. Top with dressing just before serving. Mixing
dressing in too early will cause lettuce to wilt. Garnish with crushed red pepper and pita bread
triangles.
by Jeff Boudreaux (Baton Rouge), an associate practicing in the litigation and construction law
areas
30
Red and Green Leaf Salad with Balsamic Vinaigrette
1 head red leaf lettuce
1 head green leaf lettuce
4 to 5 Roma tomatoes, chopped
1 purple onion, chopped
1 small can sliced black olives
1 pkg. crumbled feta cheese
Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tsp. Italian herbs
dash of garlic salt
dash of pepper
3 Tbsp. sugar or 3 packets of Equal
(depending on taste)
Combine greens, tomatoes, onion, olives and feta in large bowl. Stir together vinaigrette and toss
with greens right before serving. Serves 4-6.
by Kevin Curry (Baton Rouge), a partner practicing in the areas of estate planning, probate and
taxation
Chicken Vegetable Pasta Salad
3 to 4 stalks celery, chopped
1 onion, chopped
1 to 2 toe(s) garlic, minced or pressed
1 small can chopped ripe or green olives
sun-dried tomatoes, chopped (in oil or dried)
1 can artichoke hearts, chopped
1 can hearts of palm, chopped (optional)
1 can shoepeg corn
1 bag tri-colored pasta
4 chicken breasts, cooked and chopped
1 Tbsp. Grey Poupon mustard (optional)
creamy Caesar or creamy Italian dressing
Mix in a large bowl any or all of the vegetables that you may have in your pantry or fridge. Toss
well. Cook pasta in salted water. Drain, do NOT rinse. Add hot, drained pasta to the tossed
vegetables. Add chopped chicken and toss. Check for seasoning and to see if you have enough
dressing to bind it together.
VOILA - Let’s eat!
by Ben Miller (Baton Rouge), a partner practicing in the business, corporate and real estate areas
31
Southwest Chicken Pasta Salad
1 packet taco seasoning
1/2 cup water
juice of 1 lemon and 1 lime
1/2 cup olive oil
4 to 5 chicken breasts, cooked
and shredded or cut thin
1 large purple onion, diced
1 to 2 large green peppers, diced
1/2 bunch cilantro, finely chopped
1 can Mexican corn, drained
1 can black beans, rinsed
1 cup tomatoes, seeded and chopped
1/2 lb. Mexican cheese, shredded
2 pkg. (12 oz.) pasta of your choice, cooked
6 oz. bottle Catalina dressing
Mix taco seasoning, water, lemon, lime and oil to make a sauce. Combine sauce with chicken,
onion, green peppers, cilantro, corn, beans, tomatoes and cheese. In a separate bowl, toss
together pasta and Catalina dressing. Add pasta mixture to the other
ingredients. Season to taste. Top with sliced black olives and green peppers.
Topping: (optional) Fry thin slices of corn and flour tortillas and sprinkle
on top of each serving. Serves 10.
by Todd Rossi (Baton Rouge), a partner practicing in the taxation, business and commercial
litigation, and insurance coverage litigation areas
Mediterranean Pasta
1/4 cup olive oil
3 to 4 cloves garlic
1 pint grape tomatoes
1 green bell pepper, chopped into 1 inch pieces
1 red bell pepper, chopped into 1 inch pieces
1/2 cup pitted calamata olives
salt, oregano, black pepper to taste
1 dash balsamic vinegar
1 cup crumbled feta
cooked pasta
Smash garlic with back of knife and fry lightly in olive oil until soft. Remove from oil. Increase
heat, add vegetables and seasoning, then cover. Let them scorch lightly. Add garlic, olives and
vinegar. Stir into pasta, then garnish with feta.
by Uma Subramanian (Baton Rouge), a staff attorney practicing in the utilities regulation area
32
Macaroni Italiano
1 pkg. whole macaroni
1 (16 oz.) can Big R tomatoes
1 lg. can plain tomato sauce
1 stick butter
10 to 12 oz. cheddar cheese, grated
Melt butter. Add tomatoes and tomato sauce. Cook for about 1/2 hour, until slightly thickened.
(If not cooked long enough, there will be a raw taste.) Cook macaroni until done. Drain. When
tomatoes are cooked, add to macaroni and gently toss. In 3 qt. casserole, put one layer of
macaroni mixture, then a layer of grated cheese. Repeat, ending with a layer of cheese on top.
Cover lightly with foil and bake at 325° until bubbly. Remove foil and bake a few minutes longer.
by Brad Myers (Baton Rouge), a partner practicing in the litigation area
Spicy Vodka Pasta
1/3 cup vodka
3/4 cup heavy whipping cream
red pepper to taste
1 can good quality plum tomatoes, chopped
1/2 cup fresh basil, chopped
1/4 cup fresh grated Parmesan cheese and 1/4 cup fresh grated Romano cheese, mixed together
2 servings pasta (3 cups dried penne is good)
Heat a sauce pan. Add vodka. Flame vodka and reduce by half (20 to 30 seconds). Add cream and
red pepper and simmer 5 minutes, whisking often. Add tomatoes and fresh basil, simmer 5 - 8
minutes. Just before serving, add half of the cheese. Add cooked pasta and mix. Put in serving
bowls and top with remaining cheese. Serves 2.
by Rob Dille (Baton Rouge), a partner practicing in the litigation area
33
Shrimp Spaghetti
1 large onion, chopped
1/2 cup oil
2 cans tomato sauce
2 pods garlic
1/2 cup bell pepper
1 tsp. Tony Chachere’s Creole Seasoning
1 pint shrimp
Brown onions in oil until golden brown. Add 1 can of tomato sauce; cook on low for about 15
minutes. Add second can of tomato sauce. Cook on low for an additional 15 minutes. Add garlic,
bell pepper and seasoning. Cook 5 to 10 minutes. Add 3 cups water and cook on medium heat for
30 minutes. Add shrimp and cook 10-15 minutes. In a separate pot, boil spaghetti and drain. Mix
spaghetti with sauce. Serves 6.
by Troy Charpentier (Baton Rouge), a partner practicing in the commercial litigation area
Pasta Alfredo
1-1/2 cups heavy whipping cream
1-1/2 cups butter
2 cups Parmesan cheese, freshly grated
garlic powder to taste
black pepper to taste
Any kind of pasta
Combine heavy whipping cream and butter in pot and bring to boil. Once the mixture is boiling,
slowly add 1-1/2 cups of the grated cheese. Keep stirring the mixture until cheese is completely
melted. The sauce will thicken as it cools. Pour the sauce over cooked pasta. Add the garlic
powder and black pepper to taste. You can also add chicken or shrimp if you prefer. Very quick,
very easy and very good.
by Jennifer Thomas (Baton Rouge), an associate practicing in the health law area
34
Vegetables and Side Dishes
Cynthia Chemay (third from left) gets able assistance from Maureen Harbourt,
Rob Dille and Jim Doré (left to right) in preparing Squash Medley.
Vegetables and Side Dishes Index
Carrot Soufflé
Baked Cushaw
Sweet Potato Casserole
Cuban Black Beans
Corn Pudding
Mascari’s Italian Green Bean Casserole
Cabbage Casserole
Squash Medley
Artichoke Casserole
Red Bell Pepper Risotto
Bean Curd (Tofu) with Chili Sauce
Rice Salad
35
Carrot Soufflé
1 lb. carrots, peeled, sliced, cooked and drained
1/2 cup melted butter
2/3 cup sugar
3 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
3 eggs
Combine carrots and butter in food processor, blend until smooth. Add the rest of the
ingredients, blending the eggs in last, one egg at a time. Process until smooth and well mixed.
Cook in a 1 quart baking dish (I usually spray “Pam” on the inside). Bake at 350° for 45 - 60
minutes. This is best baked in the oven, not in the microwave.
by Ben Miller (Baton Rouge), a partner practicing in the business, corporate and real estate areas
Baked Cushaw
This is an unusual recipe from the Old South–a vegetable dish that is as sweet as dessert. A cushaw is a
variety of crookneck squash, available in July and August at the produce stands. A luscious dish.
1 medium cushaw (about 6 lbs.)
2 eggs
2 cups sugar
2 Tbsp. flour
1 tsp. vanilla extract
2 sticks margarine
1/2 tsp. baking powder
cinnamon and nutmeg to taste
Cut cushaw in half. Scoop out the seeds and strings. Cut into smaller pieces and place in large pot
with water to cover. Boil until tender and meat turns golden and soft. Scoop out meat and place
in a large bowl. Add above ingredients and mix. Place in 9 x 13 in. casserole dish. Bake at 350°,
30-40 minutes. Serves 6.
by Bill D’Armond (Baton Rouge), a partner practicing in the labor/employment and litigation areas
36
Sweet Potato Casserole
1 large can sweet potatoes, drained
1/2 stick butter or margarine
3/4 cup white sugar
1/2 cup milk
1 tsp. vanilla
2 eggs, beaten
Topping:
1/2 stick butter or margarine
1 cup flour
1 cup light brown sugar
Mash potatoes after draining. Melt butter. Add sugar, milk, vanilla, eggs and butter to mashed
potatoes. Pour into baking dish (greased). Melt butter. Add flour and brown sugar to butter and
mix thoroughly. Spread on top of potatoes. Sprinkle chopped pecans on top. Bake 20 minutes at
350°. Serves 4.
by Alan Berteau (Baton Rouge), a staff attorney practicing in the environmental litigation area
Cuban Black Beans
1 lb. black beans
1/2 large green pepper
2/3 cup olive oil
1/2 tsp. cumin powder
2 Tbsp. vinegar
2 bay leaves
4 tsp. salt (or more to taste)
water to cover the beans (about 10 cups)
Wash beans very well, then drain. Soak beans overnight in water. Cook the beans and green
peppers in some of the water used to soak them. (Cook for about 1 hour until tender. To speed
the process, you can add some ice from time to time to the beans while they are cooking.)
In a frying pan, sauté garlic, onion and cumin in olive oil. Add mixture to beans, then add vinegar
and bay leaves. Simmer on low heat for 1 hour. Add salt to taste. Serve with rice.
by Esteban Herrera (Baton Rouge), a partner practicing in the environmental law and litigation
areas
37
Corn Pudding
8 full ears corn OR
one medium-sized pkg. frozen corn
3 Tbsp. flour
4 eggs
1/2 cup sugar
1 cup whole milk
one stick butter
Scrape corn from cob. Add flour, eggs, sugar, milk, melted butter and stir as each ingredient is
added. Season with salt and pepper. Bake in 2 qt. casserole dish about 30 minutes at 325-350°
until brown and bubbly. Mixture should be soupy, not thick. Adjust flour to make it right.
Serves 8.
by Jason Cashio (Baton Rouge), an associate practicing in the medical malpractice defense and general litigation areas
Mascari’s Italian Green Bean Casserole
4 pods garlic, finely chopped
3 cans French-cut style green beans, drained (save juice)
2 cups Italian breadcrumbs
1 cup Parmesan cheese, grated
salt, pepper and oregano to taste
1/2 cup olive oil
Mix all of the above ingredients (except saved juice) in a casserole dish. If dry consistency, add a
bit of the juice to moisten--not too much. Bake at 350° for 30 minutes and enjoy. Serves 8.
by Pam Mascari (Baton Rouge), a partner practicing in the general litigation, toxic tort litigation and state and local tax
law areas
38
Cabbage Casserole
1 stick butter, melted OR
butter cooking spray
1-1/2 lbs. ground beef
1 cup rice, uncooked
1/2 tsp. red pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1 head of cabbage, chopped (or 2 lb. pkg. shredded
cabbage)
1 onion, chopped
2 (8oz.) cans tomato sauce
1 can Rotel tomatoes and green chilies, undrained
2 cups water
Grease 9 x 13 inch Pyrex dish with melted butter or cooking spray. Combine ground beef, rice
and 1/4 teaspoon each of the seasonings; set aside. Combine the cabbage, onion, tomato sauce,
Rotel, water and remaining 1/4 teaspoon of the seasonings. Combine beef and rice mixture with
the cabbage mixture. Place in Pyrex dish. Cover and bake at 350° for 1-1/2
hours or until all liquid disappears and the rice is done.
by Lana Crump (Baton Rouge), a partner practicing in the litigation area
Squash Medley
1 stick butter
1 cup white onions, sliced
3 cups yellow squash, cooked and drained
1 cup canned tomatoes, chopped and drained (fresh are even better!)
1 cup processed American cheese, grated
3/4 cup breadcrumbs (make in food processor from day old French bread)
Sauté onions in 3/4 stick of butter; add cooked squash, tomatoes and cheese. Season with salt and
pepper. Pour into casserole dish. Brown breadcrumbs in remaining butter. Spread over casserole.
Bake at 325° until heated through and serve. Serves 6.
by Jim Doré (Baton Rouge), a partner practicing in the litigation area, from his grandmother-in-law, Mrs. Mercedes S. Postell
39
Artichoke Casserole
4 cans artichoke hearts, drained (reserve water from 2 cans)
1/2 cup breadcrumbs
1/2 cup Parmesan cheese, grated
1 tsp. parsley, chopped
2 tsp. sugar
2 Tbsp. olive oil
Arrange the artichoke hearts right side up in a baking dish. Stir together breadcrumbs, cheese,
garlic, parsley and sugar. Sprinkle the breadcrumb mixture over the artichoke hearts and spoon a
little into each artichoke. Sprinkle olive oil over this and then add about half of the reserved
water. Let stand a little while. Bake at 350° for 20 minutes or until brown.
by Cynthia Chemay (Baton Rouge), a partner practicing in the labor/employment litigation area
Red Bell Pepper Risotto
5 red bell peppers
2 to 4 cups chicken stock OR
2 to 4 cans chicken broth
1 shallot
extra virgin olive oil
salt and freshly ground black pepper
2 cups Arborio rice, uncooked
3/4 stick butter
Reggiano Parmesan cheese, finely grated
Roast the red bell peppers. Allow them to cool, peel off the skins, and discard all seeds. In a
blender, add the roasted bell peppers and 8 to 12 ounces of the chicken stock and blend. Reserve
the liquid. Finely mince the shallot. In a heavy 2-quart sauce pot, add olive oil to a depth of an
eighth to a quarter of an inch. Heat to about medium. Add the minced shallot, salt and pepper,
and stir until the shallot is translucent. Add the Arborio rice and toast it in the oil with the shallot.
(This just means stir it around constantly for about 3 or 4 minutes.)
Add just enough of the red bell pepper liquid to cover the rice by about one-quarter of an inch
and stir constantly until it is just about absorbed. Repeat this step until the Arborio rice is tender.
(If you run out of the red bell pepper liquid and the rice is not yet tender,
continue by using the chicken stock.) Add the butter and the finely grated
Parmesan. (Here the Parmesan Reggiano is a must.) Test for seasoning. Serve
with Stuffed Chicken Breasts, shown on page 105. (NOTE: The Risotto takes
about 20 or so minutes to cook. The trick is never to stop stirring it until it is
done.) Serves 8.
by Charles Patin (Baton Rouge), a partner practicing in the litigation area
40
Bean Curd (Tofu) with Chili Sauce
16 oz. medium firm bean curd,
cut into half inch cubes
1/2 lb. ground beef (the leaner, the better)
1/2 cup onion, finely chopped
1/2 tsp. minced garlic
1 to 2 tsp. chili sauce OR
fresh pepper with seeds
2 to 3 Tbsp. olive or vegetable oil
1/2 tsp. sugar
3 Tbsp. soy sauce
2 tsp. cornstarch, dissolved in 1/4 cup water
salt and pepper
Heat oil in a pan and add onion and garlic. Stir-fry for one minute, then add beef. Stir-fry until
beef is evenly browned. Add bean curd, chili sauce, sugar and soy sauce. Bring to a boil. Add the
cornstarch mixture and simmer, stirring, until the sauce has thickened. Salt and pepper to taste.
Serve hot. Serves 4.
by Yuxian Wang (Baton Rouge), a staff attorney practicing in the toxic tort area
Rice Salad
2-1/2 cups raw rice
2 boxes frozen sweet peas
1 cup black olives, pitted and chopped
1 cup pimientos, chopped
1 cup white onions, chopped
1 bottle herb and garlic salad dressing
1 can sliced mushrooms
salt, black pepper and red pepper
Cook rice and steam peas to thaw. Mix all ingredients together and add salad dressing. Add salt
and pepper to taste. Cover and marinate overnight in refrigerator. Serve cold. Makes 6-8
servings.
by Sandy Edwards (Baton Rouge), a partner practicing in the environmental law area
41
42
Main Courses
Bill Caughman, Karli Wilson, Carol Galloway, Sonny Chastain, John Heinrich and
Melissa Cresson (left to right) enjoy a cookout and an “adult beverage” at John Heinrich’s home.
Main Courses Index
Natchitoches Meat Pies
Poppy Seed Chicken
Easy Crawfish Etouffeé
George’s Roast Beef
Panepinto Homemade Meatballs
Chicken a la Bum
Smoked Brisket
Saltimbocca
Cajun Chicken Fricasseé
Sausage Stuffed French Roll
Gator (“Tiger Bait”) Sauce Piquante
Overnight Egg Soufflé
Curry Chicken
Cajun Shrimp Egglplant
Trout L’Orange
Spanish Pork
Pain Perdue
Kabobs
Chicken Rosemary
Stuffed Chicken Breasts
Grilled Lamb Chops
Stuffed Beef Tenderloin
Pigs in a Noodle
Madeira Steak
Louisiana Jambalaya
43
Natchitoches Meat Pies
Filling:
1 tsp. oil
1 lb. ground sirloin
1 lb. ground pork
1 onion, chopped
1 pod garlic, minced
salt, black pepper and red pepper to taste
2 to 3 Tbsp. flour
Crust:
1 quart plain flour
2 tsp. salt
1/2 cup + 2 Tbsp. shortening
2 eggs
1 cup milk
Filling Directions: Put oil in heavy pot and add meat and seasonings. Stir often as meat cooks.
When meat is done but not dry, remove from heat. Stir in flour.
Crust Directions: Sift dry ingredients together. Cut in shortening. Beat eggs
and add milk. Work gradually into dry ingredients until proper consistency to
roll. Break into small pieces and roll very thin. Cut into rounds using a saucer
as a guide or a 3" pastry cutter for cocktail-sized pies.
To Assemble: Place a large tablespoon of filling along edge and halfway in
the center of round dough. Fold the other half of dough over, making edges
meet. Firm edges with fork. Place pie in deep oil and fry til golden brown.
Drain on paper towels and serve hot. Makes about 18-22 large pies. My
mother, a life-long Natchitoches resident, says the secret is to season the
filling until “you think you’ve ruined it.”
by Gayla Moncla (Baton Rouge), a partner practicing in the litigation area
Poppy Seed Chicken
6 to 8 cooked chicken breasts or 2 to 3 cans of chicken
2 cans cream of chicken soup
1-1/2 cups sour cream
2 pkgs. saltine crackers
2 Tbsp. poppy seeds
1 stick butter
Boil chicken and cut off the bone. Cut into small pieces. Place chicken on bottom of buttered 9 x
13 pan. Mix soup and sour cream and pour over chicken. Mix crumbled crackers with poppy
seeds and sprinkle over the top. Melt butter and drizzle over crumbs. Bake 30-40 minutes or
until bubbly.
by Jim Lackie (Baton Rouge), a partner practicing in the creditors’ rights area
44
Easy Crawfish Etouffeé
1 onion, chopped
1 green bell pepper, chopped
1 stick butter or margarine
Juice of one lemon
2 Tbsp. flour
1 cup water
1/2 bunch green onions, chopped
Tony Chachere’s Creole Seasoning
1 can cream of celery soup
1 lb. crawfish tails
Sauté onion, bell pepper and garlic in butter and lemon juice. Cook until onions are soft and
clear. Mix the flour with one cup cold water and stir until flour has dissolved. Add flour/water
mix to sautéed onions and bell pepper and simmer over medium heat until mixture thickens.
Once mixture has started to thicken, add green onions and Tony Chachere’s to taste. Then add
cream of celery soup and mix well. Finally, add the crawfish tails and simmer over low heat until
whole mixture is heated throughout. Serve over rice and garnish with extra
green onions, if desired. Yield: 4-6 servings.
by Melissa Cresson (Baton Rouge), a partner practicing in the environmental
and toxic torts areas
George’s Roast Beef
beef roast (under 10 pounds)*
cooking oil
Adolph’s plain meat tenderizer
black pepper
garlic salt
salt
1 packet of powdered au jus mix
Preheat oven to 375° for 40 minutes. Lather the roast liberally with oil, then sprinkle with meat
tenderizer. “Jugg” this into the meat with a fork. Sprinkle liberally with pepper and not so
liberally with the salts. Place roast on rack in broiler/roaster pan. Start the roasting pan with
about 3/8 inches of water in the bottom to keep the drippings from scorching and add later to au
jus. Cook at 375° for 40 minutes. DON’T open the oven for the ensuing two hours. Emphasis:
Do not open the oven after the cooking starts. The roast will be perfect regardless of the size.
Mix the au jus mix according to package directions. Slice meat thin and float in the au jus (after
adding pan drippings) and serve with a baked potato. Try to slice across the
grain of the meat. For subsequent meals, save au jus and thicken it with a
little flour or corn starch. Slice the roast thin and heat it in the au jus enough to cover 1 or 2 pieces of toast. Put the slices of roast on toast and
cover with gravy.
*My personal preference is a flat cut boneless rump roast weighing
approximately 3 pounds.
by Bob Hawthorne (Baton Rouge), Of Counsel to the firm, practicing in the real estate, probate and
estate planning area. “George” was his father-in-law
45
Panepinto Homemade Meatballs
2 lbs. ground beef
1 lb. ground pork
1-1/2 large onions, finely chopped
1/2 large bell pepper, finely chopped
4 toes garlic, finely chopped
1 stalk celery, finely chopped
1 small bunch green onions, finely chopped
2 tsp. dried parsley
1/2 cup Parmesan cheese
1/4 cup Romano cheese
1 tsp. red pepper
3 tsp. salt
3 eggs
1/4 cup Progresso Italian breadcrumbs
1/4 cup milk
Mix above ingredients well. Using ice cream scoop, scoop onto a non-stick baking tray. Bake at
350° for 20 minutes (meatballs should begin to brown). These meatballs are great in spaghetti
gravy or brown gravy. They should be cooked down in gravy for about 2 - 3 hours. For quick and
easy spaghetti gravy, sauté one onion and two toes of garlic, add three (28
oz.) jars of Ragú Spaghetti Sauce (any kind), add 1-1/2 jars of water and 1/3
cup of sugar. Cook on low to medium fire for about 2 - 3 hours. Serves 15.
by Barrye Panepinto Miyagi (Baton Rouge), a partner practicing in the toxic tort litigation,
general litigation and mediation areas
Chicken a la Bum
(Named in honor of its creator, a deceased chef by the name of Bum)
1 cup vinegar
4 tsp. yellow prepared mustard
1 tsp. black pepper
1 tsp. paprika
2 tsp. Worcestershire
5 Tbsp. Tabasco sauce
1/2 tsp. sugar
Dissolve mustard into vinegar, then add remaining ingredients to create a sauce. Mix sauce with
enough water to make a total of two cups liquid. This should be enough to cook one chicken.
Adjust Tabasco to taste. You may want to go a little lighter on the Tabasco if you have guests
from up North (anywhere above Alexandria). Brown one chicken (in parts) and place in large pot
with sauce. Simmer until chicken is cooked through and fork-tender. Serve with iced tea and
towels to wipe the sweat off of foreheads.
by Bill Caughman (Baton Rouge), a staff attorney practicing in the business law area
46
Smoked Brisket
1 brisket
1 clove garlic
1 jar Woody’s BBQ Sauce
Do not trim the fat from the brisket. Cut garlic into small wedges and insert in brisket. Spread
half of the Woody’s over the brisket. Cook with indirect heat between 200 & 225°, one hour for
each pound of brisket. Baste brisket with Woody’s once an hour for the first four hours. After
four hours, wrap in foil.
by Brett Brinson (Baton Rouge), a partner practicing in the business, corporate and real estate law areas
Saltimbocca
12 small baby veal escallops
6 slices prosciutto ham
sage to taste
3 Tbsp. fresh parsley, minced
4 Tbsp. butter
1/2 cup sweet Marsala wine
Carefully beat escallops of veal until thin. Place slice of prosciutto on top of escallop and sprinkle
with sage and parsley. Roll veal/prosciutto and secure with toothpick. Melt butter in sauce pan,
add veal and brown over medium/high heat. Remove veal to platter and keep warm. To deglaze
pan, add wine and increase to high heat. Spoon sauce over veal and serve immediately.
by Bill Courtney (New Orleans), of counsel, practicing in the litigation area
47
Cajun Chicken Fricasseé
1 pack chicken breasts (with bones)
1 pack chicken thighs (with bones)
salt, pepper and garlic powder to taste
Tony Chachere’s seasoning (optional) to taste
1/3 cup oil or butter
1/3 cup flour
1 onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
1 can chicken broth
1/2 to 1 tsp. A-1 steak sauce
Wash, drain, and season chicken with salt, pepper, garlic powder, and Tony’s seasoning, as
desired. Heat 1/3 cup oil or butter and add flour to make roux. Stir over low to medium heat
constantly until brown. When roux is dark brown, add chopped onion, bell pepper and celery
and sauté in roux. Add chicken pieces, 1/2 can of chicken broth, and A-1 sauce. Cook over
medium heat covered, stirring occasionally. Add additional chicken broth and/or water as needed
to keep gravy at correct thickness. Cook until chicken is tender and falls off the bone.
Serve over hot rice.
by Shannan Rieger (Baton Rouge), a staff attorney practicing in the litigation area
Sausage Stuffed French Roll
1 doz. French rolls
3/4 lb. ground beef
3/4 lb. pork sausage
1/2 cup Parmesan cheese
1 egg
2 tsp. mustard
1/2 cup seasoned breadcrumbs
1 stick butter, melted
Cut French rolls in half and scoop out insides. Brown the meats and pour off grease. Add onion
and sauté. Add about half of the inside of the rolls (crumbled up), Parmesan cheese, egg,
mustard, salt, pepper and breadcrumbs. Cook over low heat until well mixed. Then, stuff the
French roll with the meat mixture, and brush top with garlic butter sauce. Bake at 350° until
golden brown.
by Sonny Chastain (Baton Rouge), a partner practicing in the commercial litigation and intellectual
property law areas
48
Gator (“Tiger Bait”) Sauce Piquante
In Louisiana, food is spiritual. For example, no one will ever know how the LSU football team managed an
upset over the then-No.1 ranked Florida Gators in 1997. However, many of Kean, Miller’s Tiger faithful
attribute the win to a pre-game tailgate party featuring this Gator Sauce Piquante. In keeping with LSU’s
war chant, “Tiger Bait,” the gators were eaten up on, and off, the field that Saturday.
3 lbs. alligator tail meat
1/2 cup oil
1/2 cup flour
1 cup onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1/4 cup garlic, diced
2 whole bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1 cup tomatoes, diced
1/2 cup tomato sauce
2 Tbsp. jalapeños, diced
6 cups chicken broth
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and cracked black pepper to taste
Cut the alligator meat into pieces, render in a fry pan and set aside. If you don’t have alligator, do
not worry. It “tastes like chicken”. . . so use chicken. You can use either a 5 pound stew chicken
cut up or boneless chicken cut into pieces. With chicken, you can skip the rendering process and
add the chicken raw.
In a large stew pot, heat the oil over medium heat. Add the flour and stir with a wire whisk until
you have a medium brown roux. If you burn the roux (i.e. if any black specs appear), you have to
start over. Therefore, constant stirring and medium heat are mandated. Once you have the roux,
you are downhill. Add the onions, celery, bell pepper, garlic, bay leaves, basil and thyme. Sauté
until vegetables wilt. Add the tomatoes, tomato sauce and jalapeños and cook for 5 minutes. Stir
in the alligator. Add the broth, one cup at a time. Stir and incorporate each cup before adding
more. Bring to a rolling boil, reduce heat and allow to simmer for 45 minutes. Add the green
onions, parsley, salt and pepper and cook an additional 20 minutes. Serve
over rice.
by Jay Jalenak (Baton Rouge), a partner practicing in the litigation areas
49
Overnight Egg Soufflé
8 slices day-old egg bread
1-1/2 cup milk
1/4 cup butter, melted
1 tsp. salt
dash of pepper
1 tsp. tarragon
1 tsp. dried mustard
1/4 tsp. cayenne
6 eggs, well beaten
6 oz. cheddar cheese, shredded
Remove crusts from bread and cut into 1-inch cubes. Combine with milk, butter, salt, pepper,
seasonings and eggs and beat well. Grease a 2-quart souffle dish. Layer bread-egg mixture and
cheese, making 3 layers of each. Bread layer should be entirely covered with liquid when finished.
Refrigerate overnight. Bake 1 hour at 325°.
by Julie Silbert (New Orleans), a staff attorney practicing in the environmental and litigation area
Curry Chicken
8 chicken breasts
garlic powder
1 cup honey
3/4 cup Grey Poupon mustard
1 tsp. soy sauce
juice of 1/2 lemon
2-1/2 Tbsp. curry powder
Dry chicken and sprinkle with garlic powder. Mix all other ingredients together in a mixing
bowl. Place chicken in baking pan and pour sauce over chicken. Bake uncovered at 350° for about
50 minutes, basting with sauce often, or until chicken is tender. Remove from oven; cover with
foil.
by Julie Silbert (New Orleans), a staff attorney practicing in the environmental and litigation areas
50
Cajun Shrimp Eggplant
2 lbs. boiled shrimp
3 eggplants, peeled and cut
into one inch squares
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, pressed
1 Tbsp. butter
1 cup seasoned breadcrumbs
1 egg
1/2 cup Parmesan cheese, grated
1/2 tsp. red pepper
Boil shrimp in seasoned water. Let cool and peel. Boil cut eggplant until very tender. Sauté
onion, celery and garlic in butter. Place cooked eggplant in food processor and process slightly,
leaving coarse. Place eggplant in casserole dish. Add remaining ingredients. Stir. Bake at 400˚ for
20 minutes. Serves 4.
by Melanie Hartmann (Baton Rouge), a partner practicing in the labor/employment
and litigation areas
Trout L’Orange
1/2 cup white wine
4 trout fillets
Tony Chachere’s Creole Seasoning
1/2 lb. butter (room temperature)
1 lb. raw shrimp (31-35 count)
2 shallots or one small onion
1/2 cup sweet red peppers, chopped
1 (6 oz.) can orange juice concentrate at room
temperature
1/2 cup demi glaze or beef stock
1/2 cup small capers
lemon and parsley for garnish
Pour wine in the bottom of a broiler pan. Lightly butter the top of the broiler pan to prevent
sticking. Season fish fillets to taste with Tony Chachere’s seasoning and place them on the
buttered surface of the broiling pan. Broil in oven for 6 minutes at 400°. Season shrimp to taste
with Tony Chachere’s seasoning and sauté in small skillet with two tablespoons of butter for three
minutes on high heat. Remove shrimp and add shallots/onion and peppers. Sauté until clear.
Pour in orange juice and demi glaze (or beef stock) and bring to boil.
Remove from heat and add remaining butter to thicken to a cream sauce.
Return to medium heat and add shrimp and capers until hot. Place fillets on
hot plate, cover with sauce and garnish with lemon and parsley.
by Karli Wilson (Baton Rouge), an associate practicing in the environmental
and toxic tort litigation areas
51
Spanish Pork
I married into a wonderful Spanish family. In many ways the Spanish customs and ways of life are similar to
what we enjoy as Cajuns. They love their families and they love their food...and not necessarily in that order.
Among my favorite dishes is the Spanish pork. This is served every Christmas Eve. I hope you enjoy.
1 (10 to 15 lb.) pork ham with bone
15 lemons
2 (8oz.) bottles minced garlic
oregano
salt
pepper
First lay the pork in a large roasting pan with the fatty side up. Cut back a flap in the fat and stuff
it with minced garlic. Fold the flap back down. Next, gently pack the remaining minced garlic all
over the top and sides of the pork. Cut the lemons into halves. Squeeze the lemons over the pork
and leave the spent rinds in the pot with the pork. Sprinkle the pork with salt, pepper and
oregano to taste. Cover the pork with aluminum foil and place in an oven at 350°. Cook until the
inside temperature of the pork reaches 180°. When done, serve with yellow
rice and black beans.
by David Nelson (Baton Rouge), a partner practicing in the litigation and construction law areas
Pain Perdue
(Lost Bread or French Bread)
2 eggs
1 cup milk
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
stale bread, sliced about one inch thick
butter
syrup or powdered sugar
Beat eggs and add milk, sugar, vanilla and cinnamon. Soak bread slices in egg mixture for a few
minutes (not too long). Melt a pat or so of butter in the skillet and cook the bread slices, flipping
them over until brown on both sides. Serve with either syrup or powdered sugar.
by Jennifer Gary (Lake Charles), a partner practicing in the environmental law area
52
Kabobs
2 lbs. sirloin tip, cut into 2-inch cubes
1/4 cup balsamic vinegar
2/3 cup olive oil
salt and freshly ground pepper to taste
2 Tbsp. herbs, finely chopped
1 large onion
1 large green pepper
1 pint fresh mushrooms
Make a marinade by placing the balsamic vinegar in a bowl and then whisking in the olive oil.
Once combined, add the herbs. (A combination of thyme, oregano and basil works well.) Place
the meat cubes in the marinade and marinate in the refrigerator for 3 to 4 hours. Alternate meat
with the vegetables and mushrooms on skewers. Place on a hot grill and cook until the meat
reaches the desired doneness. Baste frequently with marinade while grilling.
by Chris Dicharry (Baton Rouge), a partner practicing in the state/local taxation and legislative/administrative lobbying areas
Chicken Rosemary
3 lbs. chicken thighs
1 Tbsp. butter
1 Tbsp. olive oil
salt and pepper
4 cloves garlic
1/2 cup white wine
1 Tbsp. fresh rosemary
2 Tbsp. tomato paste
1/2 cup chicken broth
Brown chicken in butter and olive oil. Add salt, pepper and garlic. When almost browned, add
wine and rosemary. Cover and cook about 15 minutes. Mix tomato paste with chicken broth, and
add to chicken. Cover, and cook about 30 minutes, until chicken is tender. Serves 4-6.
by Carol Galloway (Baton Rouge), a staff attorney practicing in the litigation area
53
Stuffed Chicken Breasts
This may sound more difficult than it really is. Good served with Roasted Red Bell Pepper Risotto, shown on
page 79 of this cookbook.
8 boneless, skinless chicken breasts
8 prosciutto ham slices
(preferably prosciutto di parma)
fontina, grated OR
thinly sliced mozzarella cheese
salt
freshly ground black pepper
paprika
dried basil
all purpose flour
seasoned breadcrumbs
Reggiano Parmesan cheese, grated
a 4 egg wash (beat-up the eggs and add a
little milk, cream or water)
extra virgin olive oil
butter
Wash and dry chicken breasts and slice each of them just short of in half, length-wise, to form a
pocket. Salt, pepper and paprika both sides and the pocket of each breast. Stuff one slice of the
ham, folded around a generous portion of the grated fontina or thinly sliced mozzarella cheese,
into the pocket of each breast and add a pinch or two of dried basil. Close the pockets and secure
them with a wooden toothpick. Set in refrigerator for an hour or so.
Dredge each breast in seasoned all-purpose flour. (Season the flour generously with salt and
pepper.) Coat the floured breasts in an egg wash. (It, too, should be seasoned with salt and
pepper.) Next, coat each breast with a mixture of seasoned breadcrumbs, finely grated
Parmesan cheese and lots of pepper. (3 parts crumbs to 1 part cheese is about right.) Refrigerate
until ready to cook.
Add olive oil and a couple of tablespoons of butter to a large frying pan and bring the temperature
to about medium-high. Brown both sides of each breast. Place breasts in a roasting pan with the
oil and butter used for browning and bake at 400° for about 10 to 12 minutes. Serves 8.
by Charles Patin (Baton Rouge), a partner practicing in the litigation area
54
Grilled Lamb Chops
This marinade also can be used with chicken, pork or rabbit.
3/4 cup olive oil
1/2 cup fresh lemon juice and pulp of lemons
5 sprigs fresh rosemary, chopped
6 large cloves garlic, minced
1/4 tsp. black pepper (or to taste)
1/2 tsp. salt (or to taste)
1 Tbsp. balsamic vinegar
8 lamb chops
Mix all ingredients together and pour into zipper bag with lamb chops. Marinate at least 2 hours.
Grill lamb chops on hot fire.
Stuffed Beef Tenderloin
1 bunch green onions, finely chopped
1 lb. fresh mushrooms, chopped
1/2 stick butter
1 pint fresh oysters, drained and quartered
liquid from oysters
1/2 to 1 cup fresh breadcrumbs
1 egg beaten
1/2 cup finely chopped fresh parsley
salt, black pepper and red pepper to taste
5 to 6 lb. filet mignon (whole strip); trimmed
Basting Sauce:
1 stick butter, melted
1/4 cup hot English mustard
1/2 cup brandy
Sauté green onions and mushrooms in butter about 5 minutes. Add oysters, cook 5 minutes
more; remove from heat and add breadcrumbs to make a moist dressing. Use a little oyster liquid
if it needs to be moistened more. Add egg, parsley, salt and pepper to taste. Cut a deep slit
lengthwise into the tenderloin filet. Stuff the dressing into the slit and tie
with string. Cook in a 450° pre-heated oven for 20 -25 minutes, depending
on the size. Baste often. Remove from oven and cover loosely with
aluminum foil for about 15 minutes to let the juices repose. Slice and serve.
Yield: 8 to 10 servings.
by Katherine King (Baton Rouge), a partner practicing in the utilities regulation area
55
Pigs in a Noodle (a/k/a Spaghetti with Pork Chops)
1 medium yellow onion, chopped
garlic (at least 6 pods)
olive oil
3 small cans tomato sauce
2 small cans tomato paste
salt
pepper
garlic powder
onion powder
sugar
water
4 to 5 center cut pork chops
angel hair pasta
Sauté all onions and garlic in a small amount of olive oil in a large pot. Add tomato sauce, tomato
paste and a lot of water. Allow to reach a medium boil. Add salt, pepper, garlic powder and
onion powder to taste. Add 6-8 tablespoons (this is a guess) of sugar. Keep on medium boil for
about 4 hours, adding water from time to time. Then lightly brown pork chops on both sides and
add to the sauce. Reduce fire and add water for the last time. Allow dish to
cook to desired thickness. Then reduce heat and continue thickening until
ready to eat. (Total cooking time for the dish should be no less than six
hours.)
Boil angel hair pasta. Pour sauce over cooked pasta. Your dish will be a
success if (1) the pork chops fall off the bone and you don’t need a knife to
cut them; and (2) the sugar has cut the bitterness of the tomato paste while
not making the sauce taste too sweet. Serves 4-6. Enjoy!
by Linda G. Rodrigue (Baton Rouge), a partner practicing in the health law
and medical malpractice defense areas
Madeira Steak
2 aged center-cut beef fillets
1-1/4 cup Madeira wine
1/4 tsp. cinnamon
1/3 cup dried cherries
1/8 tsp. cayenne pepper
3 Tbsp. olive oil
Heat oven to 425°. Season steaks with black pepper. In an oven-proof pan, combine wine,
cinnamon, cherries and cayenne pepper and sauté over medium heat until cherries boil and wine
is reduced by half. In a separate pan, heat oil and sear each side of beef for 1-1/2 minutes. Place
sauce and steaks in oven 10 minutes for medium rare. Serves 2.
by Kyle Beall (Baton Rouge), a partner practicing in the environmental law area
56
Louisiana Jambalaya
1/2 lb. smoked sausage
1 large onion (or 2 medium)
2 ribs celery
1 small bell pepper
1 lb. chicken breasts AND/OR pork, cut up
1/4 cup vegetable oil
1/4 cup flour
1 can diced tomatoes OR
Rotel with green chilies (if you like it spicy)
3 bay leaves
4-1/2 cups water or chicken broth
salt, pepper, Tony’s seasonings to taste
2 cups uncooked rice, small or medium grain
Slice sausage into 1/4 inch rounds and brown in a large pot. Remove sausage from pot and set
aside. Place chicken or pork in same pot. Stir until outside of meat has been seared well. Dice
onion, celery and bell pepper. Add diced vegetables and sauté until onions are translucent.
(About 10 minutes.) While vegetables cook, make your roux in a microwave. That’s right–we
are making it in the microwave–little mess, little smell and just as good. In a Pyrex measuring
cup, mix flour and oil (may be lumpy). Cook on high for 3 minutes. Remove and stir–it should
be beige at this point. Keep cooking and stirring at 30 second intervals, then
at 15 second intervals until it is dark brown. Add roux to pot with meat and
vegetables, stirring well until mixed. Stir in tomatoes and bay leaves. Then
add water or broth and bring to a boil. Add seasonings and cook on high heat
for 15 minutes. Add sausage and rice and bring to a boil again while stirring.
Cover with a tight fitting lid and cook on low heat for 25 minutes. DO NOT
LIFT THE LID or the rice may be undercooked. When done, stir once with a
large spoon and it’s ready. Serves 8.
by Mark Marionneaux, a partner practicing in the toxic tort and litigation areas
57
58
Desserts
Alan Berteau, Randy Young, Barrye Miyagi and Greg Anding (left to right)
in regulation lawyer attire, enjoy desserts they obviously did not prepare!
Desserts Index
Cheesecake with Strawberry Glaze
Chocolate Brickle Pecan Cookies
Pavlova
Strawberry Trifle
Lemon Lush
Pineapple Muffins
Cinnamon Coffee Cake
Ginger Cookies
Flan - Cuban Style
Randy’s Pecan Pie
Mathile’s Cajun Cake
Sour Cream Pound Cake
Pecan Pralines
Bread Pudding and Whiskey Sauce
Pecan Cookies
Plum Cake
Chocolate Chip Cake
59
Cheesecake with Strawberry Glaze
Crumb Crust:
1-1/2 cups vanilla wafer OR
graham cracker crumbs
2 Tbsp. sugar
1/3 cup margarine or butter
Filling:
3 (8 oz.) pkgs. cream cheese, softened
5 eggs
1 cup sugar
1 tsp. vanilla
Sour Cream Topping:
2 cups sour cream
1/2 cup sugar
1 tsp. vanilla
Strawberry Glaze:
1 cup fresh strawberries
1/2 cup water
1/2 cup sugar
4 tsp. cornstarch
Crust: Combine crust ingredients and press into bottom and 1-1/2 to 2 inches up the sides of a
9-inch springform pan. Set aside. Preheat oven to 350°.
Filling: Combine filling ingredients in mixer bowl and beat with electric mixer until smooth.
Pour into prepared crust. Bake in preheated 350° oven for 45-55 minutes or until center is just
set. Remove from oven and cool for 15 minutes, then spread with sour cream topping.
Topping: Combine topping ingredients and pour over baked and cooled cake. Increase oven
temperature to 475° and bake an additional 5 minutes.
Glaze: Crush strawberries and place in small saucepan. Add water and cook for 2 minutes. In a
separate bowl, mix sugar with the cornstarch, removing all lumps. Gradually stir into strawberry
mixture. Cook and stir until clear and thickened. Cool and then spread over cake. Refrigerate.
Serves 14.
by Randy Young (Baton Rouge), a partner practicing in the utilities regulation and environmental law area
60
Chocolate Brickle Pecan Cookies
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup shortening
2/3 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 1/2 cups quick rolled oats
1 1/2 cups semi-sweet chocolate chips
1 cup Heath Bits O’Brickle
1-1/2 cups pecan pieces
Preheat oven to 375°. Sift together flour, baking soda, baking powder, and salt. In a large bowl,
cream together butter, shortening, granulated sugar, and brown sugar. Blend in eggs and vanilla
extract and beat well. Add flour mixture and mix thoroughly. Stir in oats, chocolate chips, Heath
Bits and pecans. Shape into balls using heaping teaspoons of mix. Place on ungreased cookie sheet
and flatten with fork to desired thickness. Bake for 9 -12 minutes to desired
crispness. Makes 8-9 dozen.
by Donna Yelverton (Baton Rouge), a staff attorney practicing in the litigation area
Pavlova
This is a very light dessert and is like eating a slice of homemade marshmallow with toppings. It is very good and must be
healthy since there is no fat in it. Very colorful for Christmas.
Meringue:
3 egg whites
1 cup granulated sugar
dash of salt
1 tsp. vanilla (optional)
Topping:
1 (16 oz.) container whipped cream
kiwi fruit, sliced
strawberries, sliced (Hence the nice Christmas accents!)
In a medium bowl, add dash of salt to egg whites. Beat egg whites until stiff. Gradually add sugar,
continuing to beat the egg whites until stiff peaks form. (The vanilla may be added with the sugar,
if desired.) Spread the meringue in a 9 inch springform baking pan which has been sprayed with a
non-stick spray.Bake at 200° for one hour. Turn off the oven and let the meringue dry in the oven
for another 1-1/2 to 2 hours. Remove from the oven, let cool. Remove the meringue from the
baking pan and place on a serving plate.
Cover the baked meringue with lots of whipped cream and arrange the slices
of strawberries and kiwis on top. The pavlova may be served immediately or
covered and refrigerated until ready to serve. Serves 6-8.
by Deborah Juneau (Baton Rouge), an associate practicing in the litigation and medical
malpractice area
61
Strawberry Trifle
1 large pkg. strawberry Jello
1-1/2 cups boiling water
1 angel food cake, cut into squares
2 pints fresh strawberries, washed and sliced
1 large container Cool Whip
Dissolve Jello in boiling water and set aside to cool. Layer cake and strawberries in alternating
layers in trifle bowl. Pour Jello mixture over layers. Top with Cool Whip. Refrigerate to chill.
by Greg Anding (Baton Rouge), a partner practicing in the toxic tort defense and commercial litigation area
Lemon Lush
First Layer:
1 stick margarine, softened
1 cup flour
1/2 cup pecans, chopped
Second Layer:
1 cup powdered sugar
1 (8-oz.) pkg. cream cheese
1 cup Cool Whip
Third Layer:
2 pkg. (3.4 oz. each) lemon instant pudding
2 cups milk (not skim)
Fourth Layer:
1 cup Cool Whip
1/2 cup pecans, chopped
Mix first layer ingredients and press by hand into 9 x 13 pan. Bake 12 min. at 400°. Allow to
cool. Mix second layer ingredients until creamy and spread over first layer. Mix pudding with
milk until it thickens and spread over second layer. For fourth layer, spread
Cool Whip over third layer and sprinkle with chopped pecans. Put in
refrigerator and chill. Cut into squares to serve. Serves 12.
by Bill D’Armond (Baton Rouge), a partner practicing in the labor/employment and litigation area
62
Pineapple Muffins
3/4 cup oil
3/4 cup butter, melted
2 cups sugar
4 eggs, beaten
3 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 (1 lb. 4 oz.) can crushed pineapple in its own juice
1-1/2 tsp. vanilla
1-1/4 cups pecans, chopped
Cream oil, butter, and sugar. Add eggs and mix. Sift together flour, baking soda, salt, and
cinnamon. Add dry ingredients to sugar mixture and then add crushed pineapple with the juice,
mixing until well blended. Add vanilla and stir in pecans. Pour in greased muffin pans and bake at
350° for about 25 minutes. Yield: 3 dozen muffins.
by Phyllis Sims (Baton Rouge), an associate practicing in taxation and legislative area
Cinnamon Coffee Cake
Cake Batter:
1 stick margarine
1 stick butter
1 cup sugar
3 eggs
1/2 pint sour cream
2-1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1 tsp. lemon extract
dash of salt
Filling:
1/2 cup brown sugar
1 Tbsp. flour
2 tsp. cinnamon
Topping:
4 Tbsp. butter, melted
Cream margarine and butter together. Add sugar and stir until light and
fluffy. Combine eggs and sour cream in a small bowl. Alternate adding sour
cream mixture with remaining dry ingredients to the batter. Add flavorings
and salt. Pour half of batter into a greased and floured 9 x 13 inch pan, then
half of filling. Repeat with remaining batter and filling. Sprinkle with nuts
and drizzle melted butter over all. Bake for 30 minutes at 350°.
by Sonny Chastain (Baton Rouge), a partner practicing in the commercial litigation and intellectual
property practice area
63
Ginger Cookies
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. soda
1/2 tsp. salt
Mix all ingredients together. Form small balls and place on greased cookie sheet. Do not flatten
balls. Bake at 350° about 10 minutes or until done.
by Carolyn Parmenter (Baton Rouge), a staff attorney practicing in the labor and employment area
Flan - Cuban Style
1-1/2 cups sugar for caramel
1 can condensed milk
1/2 can evaporated milk
1/2 can water
4 eggs
1 Tbsp. vanilla
1/2 tsp. salt
Use a double boiler. Pour the sugar in a fry pan, and melt to make a caramel. Pour the caramel in
the top pan of the double boiler and let cool. Mix all other ingredients with an electric mixer,
then pour in the top of the boiler with the caramel. Fill the bottom part of the pan with water,
and cook in the oven uncovered at 350° until done (about 2 hours).
by Esteban Herrera (Baton Rouge), a partner practicing in the environmental law and litigation area
64
Randy’s Pecan Pie
1 cup sugar
1 cup light Karo syrup
1 stick butter, melted (American Beauty)
4 eggs, beaten
1 tsp. vanilla
1 dash of salt
1 to 1-1/2 cups pecans
Optional: use Pillsbury ready-made pie crust
In a saucepan, combine the sugar, Karo syrup and butter. Stir to mix on a low fire; cook until the
sauce begins to boil (takes approximately 14 minutes) while stirring constantly. Then, remove
the saucepan from heat and let it cool for 20-25 minutes. Add eggs, vanilla, salt and pecans, and
stir. Pour into an unbaked pie shell. Finally, bake at 325° for 50-55 minutes. Preparation time is
90 minutes, and this yields 8 servings.
by Randy Cangelosi (Baton Rouge), a partner practicing in the general litigation and medical malpractice area
Mathile’s Cajun Cake
Batter:
1-1/2 cups sugar
sprinkle of salt
1-1/2 tsp. soda
2 eggs
2 cups flour
1 (#2) can crushed pineapple
Topping:
1 small can Pet milk
1 stick butter
1 cup sugar
2 tsp. vanilla
1 cup coconut
Mix batter ingredients together and stir into a 9 x 13 pan. Bake at 300° for 40 minutes. Then stir
topping ingredients into a saucepan and boil five minutes. Pour over cake. Cut into squares.
by Mathile Abramson (Baton Rouge), a partner practicing in the litigation and mediation area
65
Sour Cream Pound Cake
3 sticks butter
3 cups sugar
8 oz. cream cheese
8 oz. sour cream
3 cups flour
1/4 tsp. baking soda
3 tsp. lemon juice
6 eggs, separated
Preheat oven at 350°. Add and mix butter, sugar, cream cheese, sour cream, flour, baking soda,
vanilla extract and lemon juice. Blend egg whites separately and add to mixture. Pour mixture
into large cake pan. Bake for 90 minutes. Allow to cool for 20-30 minutes.
by Victor Gregoire (Baton Rouge), a partner practicing in the toxic tort litigation area
Pecan Pralines
1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 Tbsp. butter
1 cup pecan halves
1/4 tsp. vanilla
Combine the sugar and milk and bring to a boil, stirring occasionally. Add the butter, pecans and
vanilla and cook until the syrup reaches the “soft ball stage” (238°). The “soft ball stage” is when a
little of the mixture forms a soft ball when dropped in cold water. Cool without disturbing, then
beat until somewhat thickened, but not until it loses its gloss. Drop by tablespoon onto a wellgreased, flat surface (a piece of marble is best) or wax paper. The candy will flatten out into large
cakes. This will make 20 pralines.
by Jennifer Gary (Lake Charles), a partner practicing in the environmental law area
66
Bread Pudding and Whiskey Sauce
1 cup sugar
8 Tbsp. butter, softened
5 eggs, beaten
1 pint heavy cream
dash of cinnamon
1 Tbsp. vanilla extract
12 slices, 1 inch thick, of stale French bread
Preheat oven to 350°. In large bowl, cream together sugar and butter. Add eggs, cream,
cinnamon and vanilla, mixing well (we don’t add raisins although it is an option). Pour into a 9inch square pan, 1-3/4 inches deep.
Arrange bread slices flat in the egg mixture and push the bread down into the egg mix. Let stand
for 5 minutes to soak up some of the liquid. Turn bread slices over and let stand for 10 minutes
longer. Then, push bread down again so that most of it is covered by the egg mixture. Do not
break the bread apart when you do this.
Set the pan in a larger pan filled with water to 1/2 inch from the top. Cover with aluminum foil.
Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When
done, the custard should still be soft, not firm.
The Whiskey Sauce
1 cup sugar
1 egg
1 stick real butter
1/4 cup Jack Daniel’s
Melt butter and sugar in a double boiler until the sugar dissolves. It will become creamy and have
the consistency of cake batter. Remove from the heat. Quickly whisk in one egg. (Note: If you
don’t do this quickly, you’ll wind up with very sweet scrambled eggs. They’re not bad, but
certainly don’t qualify as sauce).Then, add the whiskey and remove from heat. To serve, spoon
the pudding onto dessert plates and pass the sauce separately in a gravy boat.This can be prepared
ahead and heated prior to serving.
by Gary Bezet (Baton Rouge), the firm’s managing partner practicing in the toxic tort area, and Bill Jarman (Baton Rouge), a
partner practicing in the industrial and environmental trial area
Gary
Bill
67
Pecan Cookies
1 cup unsalted butter, softened
about 2 cups confectioners’ sugar
2-1/4 cups all-purpose flour
1 cup pecans, finely chopped
Preheat oven to 350°. Lightly grease 2 baking sheets (or use non-stick sheets). With a mixer,
combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans
and mix just until combined. Roll the dough into balls about 3/4-inch in diameter, and arrange
them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the
remaining confectioners’ sugar out on a plate. When the cookies are done, remove from the
oven, let cool 3 to 5 minutes. Fill a paper lunch bag with the remaining sugar, and drop a few
cookies in to get coated. Let the powered cookies cool completely before sealing in a container.
This simple recipe makes about 4 dozen small cookies.
by Jay Jalenak (Baton Rouge), a partner practicing in the litigation area
Plum Cake
Cake:
2 cups self-rising flour
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 cup cooking oil
3 eggs, slightly beaten
2 jars of plum with tapioca baby food
2 cups pecans
Icing:
1 stick melted butter
1 cup powdered sugar
grated rind of one lemon
juice of one lemon
Cake:
Mix cake ingredients in a large bowl. (Do not beat.) Pour into a tube pan and bake at 350º for
one hour.
Icing:
Mix icing ingredients together and drizzle over the hot cake while it’s still in
the pan. Then take the cake out of the pan and drizzle icing on the other side
(top of cake). Can use apricot in place of plum if desired.
By Carey Messina (Baton Rouge), a partner, practicing in the areas of estate planning and tax law
68
Chocolate Chip Cake
1 pkg. Duncan Hines yellow cake mix
1 small pkg. Jello instant vanilla pudding
4 eggs
1 cup oil
1 cup milk
1 bar Baker’s German sweet chocolate, grated
6 oz. chocolate chips
powdered sugar
Preheat oven to 350º. Mix first 5 ingredients with electric blender. Stir in chocolate ingredients.
Pour into a greased or sprayed Bundt pan. Bake 50-60 minutes. Cool, remove from pan, and
sprinkle with powdered sugar.
By Clay Countryman (Baton Rouge), a partner practicing in the health law area
69
NOTES
70
NOTES
71
keanmiller.com
Baton Rouge • Lake Charles • New Orleans • Plaquemine
72

Cookbook - Kean Miller LLP

Transcription

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